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Thai Shrimp and Cabbage Recipe

"This spicy shrimp is absolutely wonderful served over shredded cabbage. When I'm in a hurry, I use packaged coleslaw mix instead," notes Beth Malchiodi of Brooklyn, New York. "It's a welcome change from rice."

TOTAL TIME: Prep/Total Time: 15 min.YIELD:1 servings

Ingredients

1 cup shredded cabbage

3 teaspoons canola oil, divided

1 slice onion, halved

1 garlic clove, minced

8 uncooked large shrimp, peeled and deveined

2 tablespoons water

1 tablespoon soy sauce

1 tablespoon minced fresh cilantro

1/8 teaspoon crushed red pepper flakes

Directions

1.In a small skillet, stir-fry the cabbage in 1 teaspoon oil for 2 minutes or until tender. Remove and keep warm. In the same skillet, stir-fry onion and garlic in remaining oil until tender. Add the shrimp, water and soy sauce; stir-fry for 2-3 minutes or until shrimp turn pink. Stir in cilantro and pepper flakes. Serve with cabbage.
Yield: 1 serving.